Step 1

Preheat the oven to 180C.

Step 2

Drain the zucchini by squeezing it and leaving it to rest in a colander.

Step 3

Place the vegetables, garlic, herbs and nuts into a food processor one at a time and process until they are finely chopped.

Step 4

Place the chopped ingredients, 3 beaten eggs, breadcrumbs, cumin, coriander, caraway, chilli, pepper and a good pinch of salt into a bowl and mix together.

Step 5

Meanwhile, lay out 3 sheets of puff pastry, cutting each in half lengthwise to create 6 rectangles. Place 1/6 of the mixture along the first pastry a third of the way from the left hand edge. Brush egg over the right hand side of the pastry and roll the left hand side over the mix. Repeat with the other rectangles. Brush each roll with the extra egg and make small incision lines with a sharp knife across the roll to allow for steam to escape. Cut lengths into 6 small mini sausage rolls, or 3 larger sausage rolls.

Step 6

Bake for about 20/25 minutes or until pastry is puffed and golden. Cut into required lengths.

Step 7

Serve with a tomato chutney or tomato sauce.